Crab and Cauliflower Cakes

Makes 3 servings (2 small cakes per serving)

Ingredients

  • 1 can chunk crab meat, drained 
  • ½ cup cauliflower 
  • 1 egg 
  • 2 Tbsp. whole wheat flour 
  • 3 Tbsp. bread crumbs 
  • 2 Tbsp. Greek yogurt 
  • 3 Tbsp. red pepper, chopped very small 
  • 1 tsp. lemon juice 
  • 1 Tbsp. green onion, chopped 
  • Pinch salt 
  • 1 tsp. pepper 
  • 1 Tbsp. canola oil

Preparation

  1. Preheat oven to 400°F. 
  2. Bring a pot of water to a boil. 
  3. Cook the cauliflower until soft, about 6 minutes. 
  4. When the cauliflower is cooked, drain and put into a large bowl. Slightly mash the cauliflower so there is still some texture. Add the rest of the ingredients except the canola oil and mix well.   
  5. Form the crab mixture into puck shape, about 4 Tbsp. per patty. 
  6. Lay the crab pucks onto a baking sheet lined with parchment paper then drizzle the canola oil over the cakes.  
  7. Bake for 10 minutes each side, 20 minutes total. 
  8. Serve and enjoy.   

 

Nutritional analysis per serving: 116 calories, 5 g fat, 8 g protein, 10 g carbohydrate (8 g available carbohydrate), 2 g fibre 

My Viva Servings: 0 grain, 1 protein, 0 vegetable, 0 fruit, 1 fat, 0 dairy